Recipes

Suddenly for a couple days, the summer is gone. And when I feel winter coming, I can only think of melted cheese. I remembered about zucchini boats while talking with my pal Philipp (that doesnt like zucchini, say whaaaat?) and I told him about the baked boats my mom used to make on winter days and how they feel like a love child between lasagna and mini pizzas. This recipe shouldn't take more than 45 minutes to make and there is a vegan variation at the end of the recipe. So lets get all cheesy now, melted cheesy!

First, warm up your oven to 180C. Dunk that bread in milk and let it soak. Meanwhile, boil the zucchini for about 15 minutes in water with salt. If your zucchini are a bit bigger, you can always test if they are tender with a fork. They should be firm but you should be able to stick that fork in! Once they are done, cut them in halves and let them rest. They will leak some zucchini water, so leave them over paper towels or regular kitchen cloths.

In a food processor, add the raw onion, garlic, cheese (leave 2 spoons to sprinkle the boats later), parsley, the soaked bread (be sure you squeeze it a bit before) and the zucchini "meat" and chop chop until it is all homogeneous. If you are wondering how to get the zucchini "meat", just use a spoon to dig the inside of the zucchini out, leaving them looking like boats. Add salt until it tastes good for you.

Sauteé the prawns for 1 minute in a hot pan. Spoon the cheese mix inside the zucchini boats, place a prawn and sprinkle the cheese that was left. Drizzle some olive oil, add pepper and slide these babies in the oven.

Bake them for 15 or until they are golden. Sprinkle some fresh parsley and enjoy! In Peru with eat this with a side of rice, but alone it as tastes awesome as well.

For the vegan option, just change the prawn for half mushroom and change the grated cheese for vegan grated cheese.